MLB.com's Carrie Muskat has been covering Major League Baseball since 1981 and is the author of "Banks to Sandberg to Grace: Five Decades of Love and Frustration with the Cubs." You can follow her on Twitter @CarrieMuskat. Here, she blogs about the Cubs.

7/23 Cubs Cookbook now on sale

Want to make Ryan Theriot’s favorite jambalaya? Or Lou Piniella’s chicken salad? The Cubs Cookbook was officially released Friday, and features more than 60 recipes from players past, present and future. Proceeds from the sale benefit Ryan Dempster’s foundation.

Ted Lilly and bullpen catcher Corey Miller came up with the idea for the cookbook in Spring Training. They wanted to do something to help Dempster’s cause, which is to raise awareness of 22q (DiGeorge syndrome), which his daughter, Riley, has.

The books also include a history of food at Wrigley Field plus several recipes from some of Chicago’s top restaurants. Players who didn’t have a favorite recipe to make suggested something from a local establishment. For example, Derrek Lee orders the parmesan crusted filet at Wildfire every time he goes there. Greg Maddux likes the potatoes at Rosebud.

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You can order the cookbook on the Cubs site http://bit.ly/9vTw9y (go to the “Fans” section and you ‘ll see a designated cookbook page) or at Chicago area Jewel food stores or Meijer stores; at bookstores in Chicago such as Barnes & Noble and Borders; online at amazon.com, bn.com, borders.com

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